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I hope someone can help me out with this little problem that I am having, I have trying to no avail to make white ganache to cover my cake as I am looking to get a very nice sharp edge to my cake, but either I am using the wrong percentage of fat of I am doing something else wrong because my white ganache looks very runny, I am using 1 part cream to 3 parts callebaut white chocolate which is 25,9% cocoa solids, I hope some one can help me out. Thanks in advance

Hello spices

Has the ganache split or is it just taking it’s time to thicken? If it has split there is lots of information here http://www.cakeflix.com/questions/oily-ganache on how to fix it. White ganache takes a lot longer to thicken and best made the night before. You could add some melted chocolate to what you have, give a gentle stir to incorporate and it should come together.